Beef Tenderloin Tartlets


Recipe


Time

Active Time: 30 minutes
Total Time: 40 minutes

Recipe Yield

20 Servings

bon COOK Products Used

Square Roul’Pat®, Beechwood Rolling Pin, Fluted Round Cutters, Medium Tartlet Tray (20), Medium Perforated Baking Sheet
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DetailsAdditional Info

Ingredients

·         12 slices thin white bread
·         4 tablespoons chicken pate
·         1 teaspoon dried thyme
·         1/3 cup rare deli beef slices, cut into small pieces
·         2 tablespoons plum sauce
 

bon COOK Products Used

Square Roul’Pat®, Beechwood Rolling Pin, Fluted Round Cutters, Medium Tartlet Tray (20), Medium Perforated Baking Sheet 

Directions

1.    Preheat oven to 370 degrees F and place oven rack in center position
2.    Place Tartlet Tray on Perforated Baking Sheet and set aside
3.    Remove crusts from bread
4.    Place bread onto the Roul’Pat and roll each slice of the bread very thin, using the Beechwood Rolling Pin
5.    Cut 2 3-inch circles from each circle using Fluted Round Cutters
6.    Press each circle neatly into the shapes of the Tartlet
7.    Bake for 7 minutes or until lightly brown (these can be made 2 days prior; keep covered at room temperature)
8.    Fill each baked tartlet with ½ teaspoon chicken pate, a sprinkle of dried thyme and drape small pieces of beef tenderloin deli meat over the top
9.    Spoon on ¼ teaspoon plum sauce and serve
           

Time:

Active Time: 30 minutes
Total Time: 40  minutes

Recipe Yield

20 Servings

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Beef Tenderloin Tartlets

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